First up is Trompo Arabe, which means “Arabian top.” This type of trompo gets its name from the vertical spit on which the meat is cooked. Thinly sliced meat is marinated in a mouth-watering blend of Middle Eastern spices and was actually introduced to Mexico by Lebanese immigrants in the early 1900s. It’s like a Middle Eastern-Mexican fusion that will have your taste buds dancing with joy!
Next, we have Trompo Al Pastor, which originated in Mexico. The name “al pastor” means “in the style of the shepherd” and was inspired by the Middle Eastern shawarma. The pork is marinated in a blend of Mexican spices and juicy pineapple that tenderizes the meat and adds a sweet and tangy flavor that will make you want to shout “OlĂ©!”
Last but not least, we have Trompo Sirloin, a beefy delight marinated in Mexican seasonings. This one is perfect for all the carnivores out there who can’t resist a juicy, savory cut of beef.
The marinated meat is then stacked onto a vertical spit and slowly roasted to perfection. As the spit rotates, the meat is caramelized, creating a crispy exterior and a tender, juicy interior. Once it’s cooked to perfection, the meat is shaved off the spit and served on warm tortillas with onions, cilantro, and all the salsas and sauces you can dream of.